This study was undertaken to determine the sensory differences in high pressure vs. heat
processed food systems after storage at ambient and refrigerated temperatures as
determined by a trained sensory panel. Spanish rice and spaghetti with meat sauce were
prepared and treated with heat and with high pressure processing (HHP). A citrus fruit
mix consisting of pieces of orange, grapefruit, and pineapple was processed by mild heat
and HHP, and heat alone.
One day after processing, treated products were tested along with untreated
controls. Products were stored at either 22°C or 3°C, and tested at 10, 30, 60, 90, and
120 days. Sensory testing was done by a panel trained in a QDA-type method, and data
was analyzed by univariate and multivariate methods.
For spaghetti with meat sauce, significant differences (p>0.05) were found between
processing methods stored at the same temperature in appearance and texture attributes,
with the high pressure processed samples closer to unstored product than those treated by
heat. Differences in treatments first appeared in 'dry appearance' at 10 days, and by 120
days there were differences in 'tomato integrity', 'pasta integrity', 'brightness of color', and 'firmness of pasta' as well. Most of these differences were due to the stickiness
caused by the extra amylose leaking out of the heat treated pasta over time.
For Spanish rice, there were no statistically significant differences between
samples processed by the two methods and stored at the same temperature. The Spanish
rice was formulated with parboiled rice, which allows very little amylose leakage, so it
did not show amylose-related effects as the spaghetti with meat sauce did.
The fruit mix processed with HPP and mild heat had significantly higher ratings
in appearance attributes 'brightness of color' and piece integrity', and lower ratings in
'cooked' descriptors than product treated with heat alone stored at the same temperature. / Graduation date: 2000
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26557 |
| Date | 23 February 1999 |
| Creators | Rodakowski, Andrea M. |
| Contributors | McDaniel, Mina R. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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